Chocolate Cream Topped Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- For the cupcakes
- ½ cup soft butter
- ½ cup light brown sugar
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the fudge frosting
- 1 cup cream (48% fat)
- 9 ozs plain Dark chocolate (60% cocoa solids, chopped)
- To decorate
- powdered sugar
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together all the ingredients in a mixing bowl until smooth and blended.
3.
Spoon into the paper cases and bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the fudge frosting: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted. Chill until the mixture is thick enough to pipe.
5.
Put into a piping bag and pipe on top of the cakes. Sift a little icing sugar over the top.
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